Fundraising: Bake Sale : View Recipes

I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high. 

Melt in your mouth. My mother-in-law actually asked for this recipe... now THAT'S saying something. 

It's a great recipe if you like sugar cookies. Easy to make and they go fast in my house. 

Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating. 

Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month. 

This is a cupcake that smells as good as it tastes. It's an old Polish recipe from some of the best bakers in Milwaukee! 

A great tasting, moist cake and a great way to use up extra apples 

Sliced apples, raisins and walnuts are sugared, dusted with cinnamon and nutmeg, and piled into a pastry shell. A sweet crumbly topping is sprinkled over the top. The whole pie is then loosely covered with aluminum foil, and baked until golden and brown. 

Sliced apples are simply piled into a pie crust and sprinkled twice. First, it 's sprinkled with cinnamon and sugar, and then with a sweet crumbly topping. Bake for 35 to 40 minutes and enjoy. 

The trick to this wonderful pie is cutting the sugared and spiced Granny Smith apples into thin slices and spiraling them in the deep-dish pie shell. Then they 're topped with a crumb topping and baked. 

This is a moist and cake like, spicy, nutty, apple cookie. 

Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup. 

These buttery fruity muffins are ideal for dessert or fancy weekend breakfast treats. 

Dried apricots and peaches are cooked in sugar and water until they practically fall apart. This luscious filling is then spooned onto circles of dough and sealed in. When all the little packets are ready, they 're fried in hot oil, drained, and ready to serve hot. 

Everyone in the family has something that they're the best at making. I make the best cookies, my sister, Carol, makes the best pies in the whole world! . . . no competition in our family! This recipe includes an ingredient called free flowing brown sugar. This is a non-clumping or caking version of ordinary brown sugar. It has a lower moisture content then the traditional one, which makes it free flowing much like granulated sugar. It is available at most specialty supermarket. If it is not available in your part of the world, use regular brown sugar and make sure it is broken up, free of clumps. Macintosh or Granny Smith apples are the best choices for apple pie because they are the least mushy apples.  

This was my aunt's recipe for fudge, passed down through the family. It's better than any fudge I've ever had at the Jersey shore, and easy enough to whip up in 15 minutes or so. 

They are very, very easy to make, and really fabulously delicious. 

You only need three ingredients to whip up a batch of these chewy, rich coconut macaroons. 

You get two loaves of dense and nutty bread. This recipe also calls for vanilla for heightened flavor.  

A low-cholesterol version, without eggs, this is a traditional recipe with a rich banana taste.